First time smoking a brisket in a Weber grill? Get ready for some juicy tips and advice from seasoned grilling enthusiasts!
Summary
- Trimming tips vital for preserving moistness
- Confusion over the cut of meat and its optimal cooking method
- Size matters when it comes to cooking times
Trimming Recommendations
There’s a debate about whether the brisket needs further trimming. One user recommends removing all silver skin regardless of the cut, while another warns against over-trimming for a small piece like this.
Cut and Cooking Method
Users speculate on whether it’s a corned beef brisket or possibly a flat cut that requires specific cooking techniques like smoking until a certain internal temp to develop flavor.
Cooking Time Considerations
Size matters when it comes to cooking times. The consensus is that smaller pieces will cook faster than the standard whole brisket, necessitating adjustments in the smoking process.
No. It’s already trimmed. Hard to tell from those pics but it looks like a flat cut with zero fat cap, in which case it will have very little internal or external fat to render. I recommend smoking until 160F (70C) internal temp to develop the nitrosyl hemochromogen smoke ring and get absorb smoke flavor.
Looks like it’s already trimmed, maybe too much. For a smaller piece like this, don’t go by the times in all the videos. They’re cooking a whole brisket, 7-9 kg. Yours will cook much faster.
Did it come wet brined? It might be meant to make corned beef. If you smoke it you’ll make pastrami. Not a bad thing…